Originally Posted by bdial
i just got off the phone with the good people at folgers
to learn about how concentrated instant coffee is ..
so i can adjust my recipe ..
it turns out that instant is 3x as concentrated ( 1 tsp / cup vs 1 tbs / cup ),
so for a single roll of film, i am guessing
i will be roasting up a half cup to a whole cup of beans ....
the wrench in the spokes is that different varieties of coffee
have different characteristics and different caffic acid contents.
i know i have had different results depending on the brand of coffee i have
used ( "el gringo" vs. "stop and shop generic" ) ... typical instant coffee
is never 100% robusta beans, so who knows what is going to happen
when i use 100% in my mix ...
The saying "If we knew what we were doing, it wouldn't be called research" comes to mind here.
This opens up a whole stream of variables, from how dark to roast, to how finely you grind the beans.
The folklore I've always heard is that roasting destroys some of the caffine, so dark roasts like French or (typical) expresso roast don't have as much caffine as lighter roasts. Don't know if it's true or not though.
Great thread! Very informative.
I've been wanting to try caffenol, but can't seem to resist drinking the developer
So does that explain why my roasting times have gotten considerably longer now? I do mine outside now... I learned my lesson.
Originally Posted by Dan Henderson
This could be an opportunity to create "Fair Trade" developer
Sponsored Ad. (Subscribers to APUG have the option to remove this ad.)
I bought a Nesco brand roaster made in Wisconsin (USA even!) I use it nearly twice each week to roast small batches for myself, and occasionally for my girlfriend. It has been trouble free.
Originally Posted by jnanian
I assume so. The first time I used a hot air popper it was mild enough to do it outside. Second time I really smoked up my kitchen. Third time I did it in the garage and it was so cold that the beans took forever to roast. Then I hit upon the fireplace idea.
Originally Posted by holmburgers
well, i have roasted my second batch.
it is kind of half reroasted the leftovers from the batch i did before and a few handfuls of green beans.
i got the outside nice and black ( hard to see between all the smoke and the darkness )
i brought the beans in the light and cracked some open .. they were still brownish inside
so i went back to the hotplate and did it again .. now they are black inside and out.
the beans are still steamy in the kitchen, and i reek of smoke.
i have uploaded a grind sample
kind of my version of the universal grind ... a little bit of everything - course/perk - turkish ...
it isn't this light, but the flash + digi thingy make it look lighter than it is.
barry, that folklore is what i have always been told
that said, i did have some dark roasted espresso over the weekend and i am still jittery from it
Last edited by jnanian; 12-20-2010 at 06:28 PM. Click to view previous post history.
Reason: uploaded image
i'll have to look into that
Originally Posted by Dan Henderson
I have roasted all my coffee for the last year and a half. I went through two whirly pops and an air roaster as well as all summer roasting on a wok on a webber. I finally started to experiment with just roasting in the oven. That turned out to be the best method for me. My oven is by the back door so I can open the door and run a fan and most the smoke goes out... some amount of smoke makes the house smell good. I don't like dark roast, I only go to first crack. I use a largish ceramic bowl in the oven and set the temp to 450. I am drinking a cup of Sumatra I bought green off ebay and roasted two days ago. I would rate this cup on my scale at about a 9 (out of 10). Really really good. Guess I should add that I open the oven and stir the beans every few minutes. It takes quite awhile.